German Chocolate Layer Cake

  • Prep 40 min
  • Total 2 hr 50 min
  • Servings 16

Ingredients

Cake

Filling and Topping

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • 2
    In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
  • 3
    Cut each cake layer horizontally into 2 layers. On serving plate, place 1 cake layer, cut side up. Spread with about 1 1/3 cups filling; top with second layer. Spread about 1 1/3 cups filling on top; top with third cake layer. Spread with remaining filling.
  • 4
    With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
  • 5
    In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Store loosely covered in refrigerator.

  • To evenly cut cake layers in half, use a rule to measure halfway up the side of the cake and mark that point with a toothpick. Continue measuring and marking all the way around the cake. Then using the toothpicks as your guide, cut through the cake using a long, thin serrated knife.
  • You can’t go wrong with this cake, but if you’re looking to make a cake completely from scratch, try our beloved German Chocolate Cake.
  • Watch closely when warming frosting in the microwave. It does not need a lot of time before it starts to melt down into a looser texture for drizzling.
  • To separate eggs--crack eggs, one at a time and place each yolk and white in separate custard cups. Cover and refrigerate egg whites for another use.

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
13g
64%
Trans Fat
0g
Cholesterol
105mg
34%
Sodium
370mg
15%
Potassium
180mg
5%
Total Carbohydrate
56g
19%
Dietary Fiber
2g
9%
Sugars
41g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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